The secret to perfectly grilled corn on the cob? Soak the ears.
- TIP: Some people wrap a slab of raw bacon around each ear before grilling.
- Step 1: Put the ears either on the grill or directly in the coals for about 20 minutes, turning frequently. Smell that grilled corn!
- FACT: Most ears of corn have about 800 kernels that sit in 16 rows.
- Step 2: When you’re ready to grill them, drain the ears. At this point, some people like to pull the husks back once again and season or butter the corn before replacing the husks.
- TIP: Turn the ears occasionally, as they will float to the top.
- Step 3: When you get home, pull down the husks, remove the silk, pull the husks back up, and tie the tips with string.
- Step 4: Fill a large pot with ice-cold water, add a handful of rock salt for every gallon of water, and let the ears soak for at least 30 minutes, but preferably a few hours.
- Step 5: Buy fresh corn that has not been shucked.